Mini Salad in Toast Cups
Servings: 4
Ingredients
- 3 pieces of bread all four sides/crusts removed
- 1 cup romaine lettuce inner leaf rib removed and remaining leaf sliced into thin shreds
- 1 tbsp caesar salad dressing your favourite store bought or homemade
- 1 tbsp grated parmesan cheese
- salt and pepper
- 2 pieces bacon cooked and chopped into small pieces
- mini muffin tin
- cooking spray or melted butter
Instructions
- Preheat oven to 350.
- Cut each piece of bread into four equal squares.
- Spray mini muffin tins with cooking spray or brush with melted butter.
- Flatten each piece of bread a little and gently press each bread square into a muffin cup. Give another quick spray or brush of melted butter. Continue until you have filled 12 muffin cups.
- Place in oven and bake for 6-8 minutes or until the bread has turned lightly brown. Remove and set aside to cool.
- In a bowl combine lettuce, salad dressing, cheese and a pinch of salt and pepper.
- Place a small amount of the salad in each bowl and top with a few pieces of bacon and a little sprinkle extra parmesan cheese.
- Serve.
Notes
To make BLT Salad in Toast Cups: Mix one cup of shredded lettuce with 1 tbsp mayo, and a pinch of salt and pepper. Cut up one tomato into small dice. Place a little lettuce in each toast cup, top with a little tomato and a few pieces of cooked, chopped bacon.
To make Buffalo Chicken Salad in Toast Cups: Mix 1 tbsp melted butter with 1/4 cup hot sauce. Toss with 1 cup diced roasted chicken. Set aside. Toss 1 cup shredded lettuce with 1 tbsp mayo and a pinch of salt and pepper. Place a little lettuce in each toasted cup and top with a small spoonful of buffalo chicken, few pieces of cooked bacon and if you have it a few crumbles of blue cheese. I added a small piece of cheddar to each one since I had no blue cheese.